- 2 tablespoons flour
- 2 tbsp butter or margarine
- 250ml water/beef stock
- 200 ml sweet cream
- A cup of chopped fresh dill
- 1 tsp sugar
- 1 tbsp vinegar
- Salt, black pepper
- In a tall saucepan, briefly fry 2 heaping tablespoons of plain flour along with 2 tablespoons of butter or margarine as well as a few drops of oil.
- When the butter and flour are nicely combined, pour in 250ml of water or who has added lukewarm beef stock (it must not be hot or the roux will curdle).
- It is best to use the strained juice from the stew and stir off the heat until the lumps disappear.
- Then pour in the cooking cream and season with salt.
- Return to the heat and bring to the boil, stirring frequently.
- Meanwhile, clean the dill and remove the stems.
- Finely chop the dill with a knife and then add to the sauce. Simmer briefly.
- Finally, season the sauce with vinegar, sugar, salt and I personally add 1 tbsp of mustard for better taste.